These low carb Mediterranean quesadillas are filled with a gorgeous combination of spinach, feta, tomatoes, black olives and more!
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Mediterranean food always reminds me of summer vacations in Greece - even though I haven't been there for over ten years! This recipe takes some key flavors like tomatoes, feta cheese, and black olives - and combines them all in a wonderful vegetarian quesadilla!
To make these quesadillas you'll need low carb tortillas - if you don't have a favorite already - check out my tortilla comparison and review!
On this occasion I used Mission Carb Balance flour tortillas - they have a light taste and are only 4g net carbs each. Plus they're readily available in stores like Target, Walmart, Kroger, and more!
How to Make Low Carb Mediterranean Quesadillas
Heat some olive oil in a skillet over a medium heat. Add some baby spinach and cook until it is wilted, stirring regularly. Season with salt and pepper.
Place two low carb tortillas on a baking sheet, and spread some crumbled feta over each one. Divide the spinach between the two tortillas.
Add some sliced cherry tomatoes and black olives. Finish with some shredded mozzarella.
Place under a preheated broiler (overhead grill) and cook until the cheese has melted.
Top with two more tortillas, and return to the broiler. Cook until crispy, then carefully flip them over. Cook again until the (now top) tortillas are crispy. Transfer them to a cutting board and cut each quesadilla into 6 wedges.
Arrange the wedges on a serving plate, and garnish with fresh dill fronds. Tzatziki makes a fantastic dip for these quesadillas. You'll really like my low carb tzatziki recipe!
Check out all my low carb quesadilla recipes!
📖 Recipe
Low Carb Mediterranean Quesadillas
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the broiler to high. Line a baking sheet with a silicone mat or parchment paper.
- Heat the oil in a skillet over a medium heat. Add the spinach and cook until it is wilted, stirring regularly. Season with salt and pepper.
- Place the tortillas on the baking sheet, and spread the feta over each one. Divide the spinach between the two tortillas. Add the cherry tomatoes and black olives. Finish with some shredded mozzarella.
- Place under the broiler and cook until the mozzarella has melted.
- Top with two more tortillas, and return to the broiler. Cook until crispy, then carefully flip them over. Cook again until the (now top) tortillas are crispy.
- Transfer them to a cutting board and cut each quesadilla into 6 wedges.
- Arrange the wedges on a serving plate, and garnish with the dill.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Adapted from this recipe.
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